Tuesday, October 8, 2013

Oven Crispy Kale

Five years ago, I had never tasted kale. Add five growing seasons, 2 CSA seasons, and countless vegetarian potlucks, and kale has become one vegetable that is a staple of my kitchen garden. Why? Oven Crispy Kale. This simple side dish has to be the fastest, yummiest way to cook kale - ever. When your kids are begging for "more kale," you know the recipe is a keeper!

Ingredients

Kale
Olive oil
Sea salt
Parmesan cheese (optional)

Directions

Cut the kale into small pieces - kitchen shears work perfectly for this - and discard the stems. Lay the kale pieces on a baking tray in more or less a single layer. No need to be exact.

• I am not afraid of fats. I spend money on high-quality fats, even if I must sacrifice other parts of my food budget. I mostly use butter, olive oil, coconut oil, and rendered beef tallow from our freezer beef.

• I try to eat as low sugar as I can, but I never use artificial sweeteners, even stevia.

• I eat meat and dairy, but I seek out and try many recipes that are meat and dairy free.